Cheesy Chicken And Mushroom Lasagne
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
43
Spice
59
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil5 tbsps
Unsalted Butter (divided)1 cup
White Wine (dry)3.5 cups
Whole Milk1 cup
All-Purpose Flour2 tsps
Thyme LeavesDirections:
1
Preheat oven to 425° with rack in middle
2
Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes
3
Add wine and simmer briskly 2 minutes
4
Transfer mushroom mixture to a large bowl and stir in chicken
5
(Set aside saucepan
6
) Bring milk to a bare simmer in a medium saucepan
7
Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat
8
Add flour and cook roux, whisking constantly, 3 minutes
9
Add hot milk in a slow stream, whisking constantly
10
Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes
11
Remove from heat and reserve 1 cup sauce
12
Stir parmesan into sauce remaining in pan, then stir into mushroom filling
13
Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom
14
Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top
15
Repeat 2 times
16
Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly
17
Sprinkle with remaining Gruyère
18
Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes
19
Remove foil and bake until cheese is golden, about 15 minutes more
20
Let lasagne stand 10 minutes before serving
21
Preheat oven to 425° with rack in middle
22
Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes
23
Add wine and simmer briskly 2 minutes
24
Transfer mushroom mixture to a large bowl and stir in chicken
25
(Set aside saucepan
26
) Bring milk to a bare simmer in a medium saucepan
27
Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat
28
Add flour and cook roux, whisking constantly, 3 minutes
29
Add hot milk in a slow stream, whisking constantly
30
Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes
31
Remove from heat and reserve 1 cup sauce
32
Stir parmesan into sauce remaining in pan, then stir into mushroom filling
33
Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom
34
Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top
35
Repeat 2 times
36
Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly
37
Sprinkle with remaining Gruyère
38
Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes
39
Remove foil and bake until cheese is golden, about 15 minutes more
40
Let lasagne stand 10 minutes before serving